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LalBrew Voss Kveik Ale Yeast (500g)



Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss™ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.


Attenuation 76-82%
Fermentation Temp Range
25 - 40°C (77 - 104°F) Optimal: 35 - 40°C (95 - 104°F)
Flocculation Very High
Alcohol Tolerance 12% ABV
Pitch Rate 50-100 g/hL
Species S. cerevisae


Microbiological Properties

Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Voss™ yeast:

Percent Solids



 5 x 10 CFU per gram of dry yeast

Wild Yeast < 1 per 10 yeast cells



< 1 per 10 yeast cells

Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details

Brewing Properties

In Lallemand’s Standard Conditions Wort, LalBrew Voss™ yeast exhibits:

  • Fermentation that is completed in:
    • 2 days at 40°C (104°F)
    • 3-4 days at 30°C (86°F)
    • 5-7 days at 25°C (77°F)
  • Medium to high attenuation and moderate flocculation.
  • Neutral flavor profile across the temperature range with notes of orange and citrus.
  • This is a POF Negative strain.
  • The optimal temperature range for LalBrew Voss™ yeast when producing traditional styles is 35 - 40°C (95 - 104°F).

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.